Sweet Potatoes With Pistachio & Mint Pesto

Ingrediente

3 large sweet potatoes, scrubbed and cut into thick wedges

2 tablespoons extra-virgin olive oi!

A small handful pomegranate seeds

Salt and freshly ground

black pepper

PESTO

1/2 cup/45 g pistachios

1/2 cup/80 mL extra-virgin olive oil

1 garlic clove, minced

1 teaspoon white wine vinegar

2 cups/25g mint leaves

Salt and freshly ground black pepper

Instrucțiuni

Preheat the oven to 350ʻF/175*C.

On a balking sheet, drizzle the sweet potato wedges with the olive oil and sprinkle with ½ teaspoon salt and a generous grind of pepper. Use your hands to evenly coat the sweet pota- toes. Roast for 40 to 50 minutes, until the sweet potatoes are completely soft. Transfer to a large serving dish to cool.

To make the pesto, toast the pistachios ina small pan over medium heat. Lightly stir for 1 to 2 minutes, until they are slightly glossy and release a nutty aroma. Transfer to a food processor and add the olive oil, garlic, vinegar, 4 teaspoon salt, and % teaspoon pepper. Blend until the nuts are coarsely ground. Add the mint and lightly pulse until a thick pesto forms.

To serve, spoon a few dollops of pesto over each wedge of sweet potato and top with the pomegranate seeds.